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The content, neutral sugar composition, DM and Mw distribution of pectins changed markedly as jujube fruit ripened. Jujube fruit could be a promising alternative source of pectins in terms of maturation degree. WSP from S6 and CSP from S1 or S2 could be used as gelling agents in low-sugar-containing products because of their low methoxyl pectin contents. WSP from S1 could also be applied as a thickener or emulsifier owing to its high Mw distribution. © 2017 Society of Chemical Industry.
Ding et al. (Thu,) studied this question.